Roasted Duck With Cherries

1. 1

   Remove any fat from the cavity of the duck and pierce the skin of the legs and breast with the tip of a knife or the tines of fork (helps to render out the fat).

2. 2

   Season the duck well with salt and pepper inside and out and let the duck sit at room temperature for 30 minutes before roasting.

3. 3

   Preheat oven to 400u00b0F.

4. 4

   Roast the duck on a rack in a roasting pan for 45 minutes, turning it from side to side every ten or so minutes and finishing with it breast side up.

5. 5

   Pour off as much fat as possible (reserve it for other uses--like the best french fries there are).

6. 6

   Add the cherries, the wine and the stock and roast for another 15 minutes--the duck should still be pink next to the bone.

7. 7

   Allow the duck to rest 15 minutes before carving.

8. 8

   To carve, remove the legs, slice the breast and reserve all the juices.

9. 9

   Skim the juices again, taste for seasoning and serve the duck garnished with the cherries and the de-fatted pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.